4 servings (serving size: about 5 ounces chicken and 1 cup rice)
1/2 cup whole fresh cilantro leaves
2 tablespoons chopped peeled fresh ginger
1 tablespoon thinly sliced lemongrass
1 tablespoon water
2 garlic cloves, peeled
1/2 Thai bird chile, seeded and chopped
1/2 teaspoon salt
1 (3 3/4-pound) roasting chicken
1 cup uncooked jasmine or basmati rice
1 cup water
1/2 teaspoon salt
4 (2 x 1/2–inch) julienne slices peeled fresh ginger
1 (3-inch) cinnamon stick
1 (14-ounce) can light coconut milk
How to Make It
Preheat oven to 375°.
To prepare the chicken, place first 7 ingredients in a food processor, and process until finely minced.
Discard giblets and neck from chicken. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread cilantro mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken.
Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375° for 1 1/4 hours or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
To prepare rice, combine rice, 1 cup water, 1/2 teaspoon salt, sliced ginger, cinnamon stick, and coconut milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Let stand, covered, 5 minutes. Fluff with a fork. Remove and discard ginger slices and cinnamon stick. Serve with chicken.
I only made the rice. I agree witht the other reviewer - it was creamy but not much coconut flavor. I added some scallions to boost the taste. It seems i'm always disappointed when i use the lite coconut milk...I think this was the last attempt.
I am commenting only on the rice as I did not make the chicken. I was disappointed in the result. The flavors of coconut, ginger and cinnamon did not stand out enough. As a result the rice was creamy but rather bland. I used powder cinnamon instead of the sticks but I don't think that would have saved it.
Yummy! The chicken had nice flavor, but the standout item was the coconut rice! It was like rice pudding w/out the sugar, so creamy and smooth. I used jasmine rice. I omitted the lemongrass b/c it was very expensive for needing so little in the recipe--used lemon juice instead of water for the paste. We ate just the dark meat so we could save the breast meat for the Coconut Curry Chicken Soup in the same issue--looking forward to that! This meal was served w/ a side of lemon-peppered asparagus.
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